1 lb Dried black beans
1 sm Onion
4    Cloves garlic, peeled
2    Bay leaves
1/2    Green bell pepper, cored
-and seeded
1 ts Ground cumin
1 ts Dried oregano

-SOFRITO –
2 Strips bacon
1 tb Olive oil
1/2 sm Onion, chopped
2 Cloves garlic, minced
1/2 Green bell pepper, cored,
-seeded and chopped
3 Scallions, chopped

SEASONINGS
2 tb White wine
1 tb Red wine vinegar, or to
-taste
1/2 ts Sugar
Salt and freshly ground
-black pepper
3 c Cooked rice
Scallions, chopped (for
-garnish)

Wash beans twice. Drain and place in a large, heavy pot. Soak covered in
cold water by at least 3 inches for no less than four hours. Add halved
onion, garlic cloves, bay leaves, bell pepper, cumin and oregano to the
pot. Bring to a boil over high heat. Skim off foam. Reduce heat, cover and
simmer for one hour, stirring occasionally. Add water if necessary. Remove
whole vegetables and bay leaves with a slotted spoon and discard. While
beans are cooking, make sofrito. Brown bacon in heavy frying pan. Pour off
fat. Add olive oil, chopped onion, minced garlic, chopped pepper and 3
chopped scallions. Cook over medium heat until just beginning to brown,
about three minutes. Stir the sofrito into beans and add wine, vinegar,
sugar, salt and pepper. Cover and continue simmering until very soft, about
20 minutes. Just before serving, correct seasonings, adding more salt,
pepper, cumin, oregano or vinegar as needed. Ladle over rice and garnish
with chopped scallions. MOROS Y CRISTIANOS